Salted caramel cheesecake

Salted Caramel Cheesecake Recipe

This recipe combines the creamy smoothness of the cream cheese with the sweet and deep flavor of the salted caramel. The contrast between the crunchy cookie base and the luscious topping creates a perfect balance that captivates the palate. Ideal for those looking for an elegant yet simple dessert to prepare at home.

Preparation time

Know the times to organize your preparation:

• Preparation: 30 minutes
• Cooking: 75 minutes
• Total: 5 hours including refrigeration
• Servings: 8
• Difficulty: Intermediate

Ingredients

For the base

• 200 grams of butter biscuits (Digestive or shortbread type)
• 100 grams of unsalted butter, melted

For the filling

• 600 grams of cream cheese at room temperature
• 200 grams of granulated sugar
• 4 large eggs at room temperature
• 200 ml of liquid whipping cream
• 150 grams of sauce of salted caramel
• 1 teaspoon vanilla extract
• 1 pinch of fine sea salt
• 2 tablespoons of flour or cornstarch

For the salted caramel sauce (homemade)

• 200 grams of granulated sugar
• 60 ml of water
• 120 ml of liquid whipping cream (hot)
• 60 grams unsalted butter, cubed
• 1 teaspoon coarse sea salt

Optional for garnish

• Extra salted caramel sauce
• 50 grams toasted and chopped pecans
• Whipped cream with a pinch of salt

If you can't find Digestive biscuits, you can use common vanilla cookies but the texture will be less grainy. If you don't have cream, it can be substituted with whipping cream with a minimum fat content of 30%.

Utensils we will use

• 22-24 cm springform pan
• Large mixing bowl
• Food processor or zip-top bag and rolling pin for crushing cookies
• Spoon or spatula
• Heavy-bottomed saucepan for preparing the caramel
• Electric or hand mixer
• Baking dish or tray for the bain-marie

Preparation

1. Prepare the base

1. Crush the cookies: Place the cookies in a food processor or inside a zip-top bag. Use a rolling pin to obtain fine crumbs, essential for a crispy and uniform texture.
2. Mix with butter: Pour the melted butter over the crumbs and mix until well combined.
3. Form the base: Place this mixture in the bottom of the springform pan. Press with the back of a spoon to compact well and achieve a solid base.
4. Par-bake: Bake in a preheated oven at 175°C for 8 to 10 minutes. This prevents the base from becoming soggy once we add the filling and helps maintain its structure.
5. Cool: Let the base cool slightly while you prepare the next step.

2. Preparation of the homemade salted caramel sauce

1. Heat sugar and water: Place the sugar and water in a heavy-bottomed pot over medium heat without stirring. You can gently move the pot to dissolve evenly.
2. Form caramel: Cook until the sugar turns a deep amber color, indicating it is already caramel.
3. Carefully incorporate cream: Off the heat, add the hot cream little by little, stirring to mix and prevent the caramel from crystallizing.
4. Add butter and salt: Incorporate the cubed butter and coarse sea salt. Mix until you have a smooth and homogeneous sauce.
5. Let cool: Allow the sauce to be at room temperature before mixing with the filling.

3. Prepare the creamy filling

1. Beat cream cheese and sugar: Use a mixer to combine the cream cheese with the sugar until you get a creamy and lump-free mixture, key for a smooth cheesecake.
2. Add eggs one by one: Add each egg and beat until fully incorporated before adding the next. This helps maintain a uniform texture.
3. Incorporate cream, caramel, vanilla, and salt: Add the liquid cream, salted caramel sauce, vanilla extract, and a pinch of fine sea salt. Beat to combine all the flavors well.
4. Add the flour or cornstarch: Gently incorporate the flour or cornstarch to prevent cracks from forming when baking.

4. Bake the cheesecake

1. Prepare the mold: Wrap the outside of the mold with aluminum foil to prevent water leaks during the water bath.
2. Pour filling: Carefully pour the filling over the pre-baked crust.
3. Water bath: Place the mold inside a large pan and fill with hot water halfway up the mold to ensure even cooking and prevent the cheesecake from drying out.
4. Bake: Bake at 160°C for 60 to 75 minutes. The center should be slightly wobbly, a sign that it's done to prevent it from being dry.
5. Cool in oven: Turn off the oven and leave the cheesecake inside with the door ajar for at least 1 hour to prevent sudden temperature changes.
6. Refrigerate: Transfer to the refrigerator and chill for at least 4 hours, preferably overnight for it to set.

To finish and serve

Carefully unmold and decorate to taste with more salted caramel sauce, toasted pecans, and whipped cream with a touch of salt to intensify the contrast of flavors. This final touch enhances the dessert and adds texture and freshness to the dish, ideal for enjoying with family.

Nutritional Information for Salted Caramel Cheesecake per serving

• Calories: 460 kcal
• Proteins: 7 g
• Fats: 30 g
• Carbohydrates: 40 g
• Fiber: 1 g

These values are approximate and may vary depending on the ingredients and portion sizes.

5 keys to a perfect cheesecake

1. Ingredient temperature: Using cream cheese and eggs at room temperature makes it easier to mix without lumps, achieving a creamy texture.
2. Well-pressed crust: Press the buttered crumbs firmly to prevent it from falling apart when cutting.
3. Water bath: This cooking method provides constant moisture and prevents the cheesecake from cracking or drying out.
4. Do not overbake: The center should be slightly wobbly so that when it cools, it achieves the perfect creamy texture.
5. Respect cooling times: Refrigerating for at least 4 hours, ideally overnight, ensures a clean cut and integrated flavor.

When is it ideal to enjoy it?

This salted caramel cheesecake it is a wonderful option for family gatherings, special celebrations, or an elegant dessert afternoon. Its flavor pairs perfectly with the autumn and winter season, when creamy textures and intense flavors are most enjoyed. Furthermore, it is an excellent option to surprise at a birthday or event, because it combines sweetness with a salty touch, which is always appealing to all palates.

Comparison table with similar recipes

3 tricks to help improve your salted caramel cheesecake

1. Use homemade caramel sauce: Although it takes a little longer, the homemade recipe provides an authentic flavor, without preservatives.
2. Wrap the mold well: When baking in a bain-marie, aluminum foil prevents water from entering and wetting the cheesecake.
3. Let the filling rest: After mixing all the ingredients, let the mixture rest for 10 minutes before pouring into the mold, this will prevent air bubbles in the texture.

This creamy dessert with a base of cookie and salted caramel topping is a favorite for those who enjoy the contrast between sweet and savory. When baked and allowed to chill, the cheesecake acquires the perfect texture for a clean and smooth cut that flavor unfolds slowly on the palate. It pairs perfectly with a strong coffee to enhance its sweet and creamy notes. To explore more options, you can try the variety offered by the cold coffee cheesecake.

Share your experience

Have you already prepared this salted caramel cheesecake? Tell us how it turned out, if you made any variations, or what accompaniments you prefer. Cooking is about experimenting and sharing new flavors and textures, so your experience will be a great help to other home cooks. We await your comment!

Culinary glossary

• Water bath: Method consisting of placing the mold inside another with hot water for uniform and gentle cooking.
• Crumbs: Small cookie or bread particles, useful for crunchy bases.
• Vanilla extract: Concentrated liquid that provides aroma and sweet flavor to desserts.
• Cornstarch: Cornstarch, used to give structure and prevent cracks in doughs.
• Fine sea salt: Unrefined salt that provides a more natural flavor and is used to balance sweet flavors.